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Planting Guide!

Herb Information Chart

TOMATOES               $1.25                                     
There are two types of tomatoes: determinate and indeterminate.  Determinate tomatoes are a bush tomato.  They are suitable to small gardens and containers.  Determinate (D) varieties ripen in a set amount of time and then stop producing fruit.  Indeterminate (I) tomatoes are a vine tomato.  Indeterminate varieties will climb and require staking.   These tomatoes will continue to form new flowers and fruit, over an extended period of time.

Round tomatoes
*New for Safe Home Farm

Red Sun (72 days, D)- Celebrity type tomato.  Delicious large, round fruit. 
Big Beef (70 days, I) As the name implies, these tomatoes are big!  One slice fills your hamburger bun!
Daniela (71 days, I) a medium, round, tasty tomato with a long shelf life.  It is called the vacation tomato, as it will last on the vine or on your shelf.  We picked a number of Daniela tomatoes last fall which lasted over a month on the shelf.
* Wisconsin 55 (75 days, semi-D) Large, deep red tomato, resists shoulder crack, blossom end-rot and early blight.

Early
Early Girl (64 days, I) Medium sized, early slicing tomato.
Orange Blossom (60 days, D)  Medium-firm, globe-shaped fruit.  Early slicer with good flavor.
*Beaverlodge- (55 days, D)  1-1/2 inch, rich, balanced flavor.  Good in containers.
* Wayahead (63 days, D) Abundant, bright red, firm and juicy fruit.  A Jung’s favorite

Paste or Plum varieties
Italian Gold (75 days, D) Bright orange plum tomatoes with a flavor that sweetens as you cook them.  Not much flavor eaten raw, however, they are my new favorite as a cooking tomato.
*Amish Paste (80 days, I) Large, meaty paste tomato; dates back to the 1900s.
*Borghese-(80 days, D) From the Tuscany region, small (~2 inches), prolific tomato suited for drying and sauces.
 San Marzano (78 days, I) Heavy yields of long, cylindrical fruit.  Balanced flavor and meaty texture.

Heirloom varieties
Cherokee Purple (72 days, I) Medium-large fruit.  The interior is multi-colored ranging from purple to brown to green.
Striped German (78 days, I) This late bloomer has giant bicolor red and orange fruit.  Very juicy and rich.
*Black Prince (74 days, I) Brown shoulders that become orange-red at the blossom end.  3-5 oz
Garden Peach (80-90 days, I) Small, sweet pale yellow fruits have a pink blush and soft peachy skin.
Yellow Pear (70 days, I) This is a vigorous vine that bears yellow pear-shaped salad tomatoes.
Amish Paste (80 days, I) Large, meaty paste tomato; dates back to the 1900s.

Cherry tomatoes
Red Grape (60 days, I) Oval to oblong baby red grape tomatoes.  Crack resistant, sweet and few seeds.
Sungold  (57 days, I) Early, sweet and prolific.  I must eat at least a pint as I pick-em.
Yellow Pear (70 days, I) This is a vigorous vine that bears yellow pear-shaped salad tomatoes.
*Sun Cherry (58days, I)Sweet red cherry tomatoes in grape-like clusters.

Husk Tomatoes
Tomatillos (60 days) Early, green tomatillo used in salsa and salads.  Very prolific.

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PEPPERS               $1.25

Sweet Bells-Bell peppers start out green and turn colors when they are completely ripe.  We grow a variety of differently colored bell peppers.
Red Ace (50 days green, 70 days red) Medium sized bell pepper with a full, rich flavor, when ripe.  The thick flesh is good for roasting.
Yellow (60 days green, 80 days yellow) Large, sweet bell pepper.
Orange (65 days green, 85 days orange) Full, rich flavor.
Chocolate (65 days green, 85 days chocolate brown) Very rich, thick flesh.  Good for roasting.
Islander (56 days lavender, 81 days red) This unique pepper starts out lavender and ripens to a lovely orange-red.  Try dressing up a summer salad with the lavender fruit.

Specialty Peppers

Round of Hungary (55 days green, 75 days red) This pimiento cheese pepper has thick, wonderfully sweet flesh.  We like to slice it on sandwiches or eat them plain, as a snack.
Banana Bill (65 days light yellow) Long, red or yellow sweet banana pepper.

Hot Peppers

Hungarian Hot Wax (58 days pale yellow, 83 days red) This is a good hot pepper for pickling.
Thai Dragon (50 days green, 70 days red) Fiery red heat.  These prolific, small, long peppers are great to dry and add to stir fries or chilies.
Paprika Supreme- (55 days green, 80 days red) Prolific, sweet and spicy paprika that may be used fresh and better yet, dried for a rich ground paprika. 
Jalapenos (60 days green, 80 days red) Indispensable to Southwestern and Mexican cooking.  Prolific plants.
Ancho/Poblano (68 days green, 88 days red) Poblano green peppers are pungent with a sweet taste.  Used for chile rellenos.  When red and dried, these peppers are called Ancho and are used in mole sauce.
Anaheim (70 days green, 90 days red) Hot pepper called New Mexican when green and Anaheim when red.  The long red fruit is good for drying as ristras.  Southwestern favorite for chile relleno.
*Habanero- (75 days green, 100 days orange) Super hot, wrinkled fruits used fresh or dried.  Key ingredient in Jamaican jerk.
*Holy Mole-(85 days) Pasilla-type pepper traditionally used to make mole sauce.  Ripens to a deep chocolate brown.  Use fresh or dried for a full-bodied flavor without extreme heat.

Ornamental Peppers
These peppers work well in the flower beds where there bright light peppers give an elegant flair to the bed.  All work well in containers.
Numex Twilight- (65 days purple, 85 days red)  Tiny hot peppers change from purple to yellow to red.  Become big, bushy colorful plant.  Peppers are good dried and used in chili.
Varengatta (65 days purple, 85 days red)  Varegatted leaves and multicolored 1 inch peppers fill up this medium-hot pepper.
Candlelight (65 days) Covered in 1 inch long by ¼ inch wide tapered peppers.  Hot peppers ripen from green to yellow to orange to red.  Excellent for containers.

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EGGPLANT               1.25

Black Bell (65 days) Medium-large, glossy black fruit.  Early and highly productive.
Neon (65 days) Sensuous, deep pink fruits.  The white flesh is firm and non bitter.
The following eggplant varieties are all new to us, this year.
Orient Express (58 days) Slender, glossy black long (8-10") fruit.  Ready up to 2 weeks before other varieties.
Orient Charm (65 days) Pink-white, long (8") fruit.
Machiaw (65 days) Long, skinny, pink fruit.

Flowers and Herbs

Winter turned to spring before I finished our plant list.  Perhaps a rainy day will give me time to add the new flower varieties.  In the meantime, please check the planting guide page.  It has all the flowers available this year.

Annual Flowers          
Viola-Pansy- These sweet little flowers can be tucked into any spot in your flower or vegetable garden.  Their bright faces will shine throughout the summer, as long as you keep them picked.  Pansy blossoms are edible.  They can be added to salad and to desserts to make an elegant presentation on your summer table.   Edible.

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Perennial Flowers (P)/Medicinal Herbs (M)/Native Plants (N)

Catnip-vigorous, high-yielding plants.  Cats enjoy the leaves as well as some adults.  Dried catnip leaves make a relaxing tea. (P, M)
Coreopsis-Bright yellow, daisy-like flowers that begin blooming in June and will continue throughout the summer, if you keep them cut.  (P, N)

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Echinacea- Purple Cone Flower- Beautiful pink daisy like flowers bloom from June through August.  Leave the seed heads in the garden as winter décor and bird food.  Roots and aerial parts are used to stimulate the immune system.  Normally plants are grown for 3 to 4 years before harvesting roots. (P, M, N)
Hyssop-Spires of blue-violet flowers.  Medicinal tea has a soothing quality for colds and flu.  Pick the flowers and leaves as the buds open and dry them for infusions and syrups. (P, M)

Monarda-Bee Balm-The leaves and flowers of bee balm are dried and used in tea.  Native Americans call it Oswego tea because it smells like Oswego oranges.  The flavor of Bee Balm tea is similar to Earl Grey.  The flowers are nice additions to bouquets. Edible.  (P, N)

Valerian-white, dill-like blossoms on tall stems.  Root is used for anxiety, insomnia and pain relief.  (P, M)

Vervain-blooms summer through fall.  Native to moist soils of streambeds and meadows.  Long, lance-shaped leaves and bright blue-violet flower spikes.  Roots are used for liver, respiratory and nervous disorders and for menstrual complaints.  (P, M, N)

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Culinary Herbs        $1.00

BASILS
Genovese- Traditional Italian style basil.   
Thai- Anise flavor that makes a wonderful pesto.
Lemon and Lime-Citrus flavored basils are nice in breads and desserts and tea.  The flowers add a delicious scent to bouquets.
Cinnamon-This is a beautiful plant that I put in the flower bed.  Long spires of purple blossoms bring in plenty of beneficial bees.  The hint of cinnamon in this basil adds interest in salads, breads and cookies.
Red Opal-Deep, dark red leaves spice up the flower garden with this flavorful basil.Chives-fine green leaves with a mild onion flavor.  Edible purple blossoms add zest to omelets and stir-fries.
Garlic chives- Chinese leeks-leaves have a mild garlic flavor and blossoms add a pungent flavor to salads or egg dishes.
Lemon balm-perennial herb in the mint family.  Leaves are used for tea and salads.  Medicinal tea used for colds, flu, depression, headache and indigestion. (P)
Lovage-Peppery parsley and celery flavored herb makes great soups and stews.
Marjoram- Similar to oregano but sweeter.  Very hearty perennial grows low and chokes out weeds.  Pink to purple flowers are good in bouquets or dried wreaths.  Medicinal tea is antiviral.                                   
Oregano-Dark green leaves with white flowers.  A must for the Italian garden.
Parsley-curly or flat leaved.
Sage-Lots of culinary uses, besides stuffing at Thanksgiving.  Blue flowers make snappy additions to salads and scrambles.  (P)
Salad burnet-mild cucumber flavor on lance shaped leaves.  Perennial that arrives early in spring to brighten your salads.
Savory-perennial herb used in soups and stews.  Medicinal infusion of the leaves used for sore throats.
Sorrel- A perennial lettuce with a lemony flavor which adds some tang to salads or soups.
Thyme- We grow creeping thyme spreads low in the garden, filling in spaces with pretty white flowers.  Pick it all season to use fresh or dried in stir-fries, salads, scrambles, and soups.  Medicinal tea used for sore throats and coughs.

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